This sauce is utterly divine poured over vanilla ice cream …
100 g salted butter
200 ml whipping cream
100 g brown granulated sugar
Melt the butter and sugar together in a small pan, and allow to colour slightly, to a light golden brown. Pour in the cream, protecting your hands from splatters.
That’s it! Left-over sauce can be kept in the fridge and reheated gently.
But what did you substitute for the whipping cream in France?
Easy — the only type of cream you can get round here, other than crème fraîche, is UHT cream, so I used that. It’s nasty stuff, but doesn’t matter too much in this recipe 🙂 I’m sure you could use crème fraîche instead.
Thanks for your comment!